Philadelphia Spaghetti From 1932 (as cooked on Catharine Street)
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- Опубліковано 1 чер 2024
- SPAGHETTI (as cooked on Catharine Street, Philadelphia)
4 oz. raw round steak
¼ lb. bacon
I small onion
I tablespoon olive oil
I clove garlic
½ Ib. mushrooms
I tablespoon chopped parsley
I tablespoon flour
2 cups canned tomatoes
salt and pepper
½ lb. spaghetti
Grind together the onion, garlic, and bacon, and put in a saucepan with the olive oil. When the bacon begins to color, add the sliced mushrooms and the meat cut fine, but not ground. Sift in the flour and let the meat brown in it; then add tomatoes mashed through a coarse sieve, parsley, salt, and pepper, and let simmer gently for ½ hour.
Boil the spaghetti in a large pot of salt water 20 minutes. Do not break the sticks, but let the ends lie in the boiling water, and as soon as they become soft they will curl up and the whole lengths can then be got under water. For slightly softer spaghetti boil 25 minutes. Drain off the water and put in a deep bowl; sprinkle with grated cheese and cover with the sauce. Lift with two forks until well mixed.
0:00 Welcome
0:35 The written recipe
5:11 The pasta cooks as long as the sauce...
6:35 The tasting
9:05 The written recipe again
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Alright - I got the street wrong when I was looking at the map. It happens.
We don't hold silly things like that against you Glen. Lol. At least I don't lol
I wanna check google maps now
To explain for those who don't want to read through all the comments looking for the explanation.
Philadelphia's Catharine Street is a long street that crosses the city from one river to the next and contains the Italian neighborhood of the time. The street also either had the Italian market on the street or the market was just off the street (comments were mixed on the issue) so it is possible that visitors may have tried the spaghetti in the market and wanted to make it at home. The cookbook may also have identified the area as a way to say the recipe was authentic Italian spaghetti.
When I looked at the map - initially what I saw was the Catharine Street that runs one way for a single block between Shuylkill Ave and Captains way. I missed the much longer part of Catharine Street that ends a block over and a block North at Grays Ferry Ave. Mistakes happen: I wasn't looking for a street that splits and starts and stops.
When I become perfect I will call you Glen, so don't wait by the phone.
Catherine Street is not a very short street. It basically runs across the entirety of Philadelphia from the Delaware river to the Schuylkill river, a length of about two and a half miles. The importance of Catharine Street as it pertains to this recipe is that most of it would have been in the Italian neighborhood. It crosses through the Italian Market which runs north and south on 9th street.
Yes as I replied to an earlier comment: I may have gotten the street wrong.
@@GlenAndFriendsCookingyou didn't get the street wrong. Catharine street is in the Italian Market, it's just not a short street.
Thank you. I came to the comments just to find out about this street.
@jimbrennan1181 & @GlenAndFriendsCooking you’re both correct. The other half of Cathrine Street, across the Schuylkill, spans Southwest Philadelphia from Baltimore Avenue to Cobbs Creek.
@@CamWM Thanks! When I looked at the map - initially what I saw was the Catharine Street that runs one way for a single block between Shuylkill Ave and Captains way. I missed the much longer part of Catharine Street that ends a block over and a block North at Grays Ferry Ave.
Southeastern Pennsylvania is the mushroom capital of North America, so fresh mushrooms were readily available in Philadelphia in the 1930's.
This is also true! Long live Kennet Square!
Modern white mushrooms were actually first discovered as a random mutation in a Philadelphia mushroom farm. In the 20s. So not only fresh mushrooms. But the new hotness.
@@ryubot4000 That's interesting! Do you know what kind of mushrooms they were growing before that?
I grew up right by a mushroom factory in reading and it always smelled like cookies baking
@@Christopher-wm8vc haha yeah. My dad used to roll the windows down when we drove through mushroom country just to mess with us.
After watching Pasta Grannies, that looks closer to real Italian sauces they cook there. I suspect the bacon subs for pancetta.
I've watched pasta grannies make spaghetti by hand. No machine extrusion there! They were not as thin as today's boxed pasta. It might take 20 minutes to cook the dry version of that...
That was my thought as well, nobody outside of Italian neighborhoods would know what Pancetta was or would be able to get it, so they most likely substituted bacon into the recipe.
Very good point! Pancetta, or more likely guanciale, was probably not available at the time. On the other hand, the word "bacon" could have been used to describe either one as most recipes from that time weren't really that specific.
Bacon: America's favorite spice!
It's quite possible that the original recipe called for guanciale, or pig's cheek, which would have been traditional Italian. That was most likely not available at the time, and is honestly hard to find even today. Ironically, both Di Bruno Bros. and Claudio's on 9th St. carry it, and I can't find it anywhere else in a city of 1.567 million people.
In the south we call them hog jowls. Cured and smoked far superior to bacon
In the southern states we call them hog jowls. Cured and smoked far superior to bacon
They probably would have used pancetta or guanciale if it was available (‘depending on cost) but bacon was most likely cheaper and easier to come by during this time.
Americans need to stop this
My family is from Philadelphia and my great grandparents lived on Catherine St. Their house was right at the border of the traditional Italian Market district, though my family is not Italian, lol. The Italian Market area sits right above Washington Ave, which is generally considered the border of the South Philadelphia neighborhood, which has had a large Italian American presence.
There is an Italian restaurant on the corner of Catherine and 10th called Dante & Luigi's, Corona di Ferro, (est. 1899). This may be their recipe.
A recipe from an old cookbook and a “what was on sale” mashup. This is as close to a perfect Sunday episode as it can get for me.
Here's a trick I've learned from working at an Italian restaurant in Beverly Hills a long time ago for cooking spaghetti, so it turns out awesome: Cook the spaghetti, drain it, stick it in the refrigerator, and to reheat it, just dunk it into boiling water for a few seconds. It makes causes it to have a really great texture.
Glen - we want a picture of your collection of old cookbooks! 😊
I checked in my late, very French Canadian, mother in law's cooking notes and her spaghetti sauce recipe is the same in every way the same, except for the garlic. She did not use garlic. She did mince here own meat in a crank grinder and everything. She was born in 1930s rural Québec. When you put the sauce stating that you needed more, her answer would have been no. The sauce was lumpy and sparse, and she would have said you put in too much. And no she never set foot in Philadelphia. The furthest south she ever went in the US was Mass.
The garlic wouldn't have been traditionally Italian. They used it but in smaller volumes. Increasing the garlic was definitely an American thing.
Exactly how my mother in law made spaghetti....and she was from GrandFalls, NB.
I wonder if the as far south as Mass would have been here in Fall River visiting relatives. We had a very large French Canadian wave of immigrants in the early 1880's during the depression there, and my descendants likely stole a bunch of factory jobs here from the Irish as we were lower in the pecking order LOL We even had a religious riot here when the Irish Bishop installed a new priest in the French Catholic church that the Vatican had to squelch!
My grandmother made gortons almost until the day she died about 4 years ago, and you can get still get it in local markets.
My Grandfather (Mom's dad) was born in St. Tite Quebec. His name is George Ettienne Veillette.
@@deementia6796 In her case, yes it was Fall River. But chain migration from the 1880s to the 1930s, made it so people from one place in Qc would all go to the same place in NEng. Not going to do the course lecture here, but the rivalry btw Irish and FC was entirely orchastrated by factory owners in order to drive salaries down. And anti Irish riots were prevalent before FCs showed up. Anyway, the point here is that there was a non-Italian way of doing a spaghetti sauce in the Maritimes and the Eastern sea board and the intense circulation of people btw Eastern Canada and NE explains it.
I love the comments from the Philly folks! I grew up in Philadelphia. It had several nicknames. The city of brotherly love, the city of homes and not least, the city of neighborhoods! Everyone was and is proud of their little slice of Philadelphia with its own bit of history, cuisines and celebrations. Philadelphia was and is the original quintessential American melting pot. So, I'm not surprised that Catherine Street shows up with its own spaghetti recipe!
My great aunt Laura Lovecchio who was not Italian was married in 1928 to Sonny Lovecchio. She learned to cook from Mama Lovecchio in Utica, N.Y. . Her sauce was almost exactly like this one. She insisted it was the real way to make sauce. Once in a while instead of the steak she would use pork chops or ribs! It was good, but different from most spaghetti sauces. Love old cookbooks and your show.
What an odd coincidence ! I was having lunch today with my brother and his wife, and she asked me about my recipe for meat sauce. I don't typically follow one; but I described what I did. And then I see this ! I sent her the link.
I like that this sauce looks almost thick enough to stand on. I hate watery sauces; but this one looks delicious.
"Just smile and nod" is one of my regular refrains!
lmao. this is such a shock to see my specific neighborhood mentioned in your video, i've lived on catherine many times. I'm a proud south philadelphian and been a fan of yours since the coke videos :)
I mentioned to my grandmother, born early 1930s era in western Pennsylvania, that I had seen multiple videos about older recipes, ones from her childhood timeframe, that had much longer cooking times for pasta. Her response was that she does remember pasta being cooked to a much softer level, even by the families of Italian heritage, than it's normally cooked to today.
I love it! I used to live at 3rd and Catherine, but now I am a few blocks away. I will be trying this!
Hi Glen
I have two grinders that were my Grandmothers.
They have different sized dies you can use. Fine is basically paste, medium is sort of minced, large is sort of fine chopped and if you leave the die off it's sort of course chopped.
They make great sausage and ground beef.
I remember using one to grind beef when my mother was making and canning mincemeat, and ring bologna for baloney salad, among other things.
I have a couple of them too. I have a cookie attachment for it that my husband's grandmother brought from Germany. We use it every Christmas.
We used the medium grind for burgers and meatloaf, but preferred the largest for hamburgers gravy and spaghetti sauce. Also largest for grinding raw fish, usually suckers, for fish cakes. The fish cakes had small amount of milk added along with onion, salt and nutmeg and then was beaten with a wooden spoon until it was a very sticking together mass. Then fried in our huge cast iron pan. They were so good!😊😊😊❤❤
I like your style man. Old recipes are the truth.
Catherine Street goes 2/3rds of the way across Philly from Grey’s Ferry to maybe Bella Vista. It is just south of South Street. That area, on the one end, in 1932 was (and still is) heavily Italian. Also, just outside of Philadelphia is the Mushroom capital of Avondale/Kennett Square which was started by Italians. So fresh mushrooms is correct. Other than the mushrooms, this is very much what a 1932 Italian American spaghetti recipe looks like. The bacon adds fat to the lean, inexpensive steak. Sub the cut up steak for ground beef and it’s what I grew up eating from my Sicilian grandmother (who ironically grew up in the 30s across the border from where you live now). I am sure she used steak when she was younger, and often added hard boiled eggs as they were the least expensive protein.
Another thing to note about Catherine Street, and the other surrounding streets (Catherine was probably just chosen because the person that the recipe came from lived there - it could have been named for plenty of other streets), is that it falls below the original street grid layout of Philadelphia which was designed by Thomas Holme in 1682. It was outside of the main city grid where immigrants settled because they could not afford to live within the city proper.
Splash of the pasta water never hurts👍👍
824 Catherine St was the location of Palumbo’s Restaurant, which boasted celebrity diners such as Frank Sinatra and Joe DiMaggio.
A lot of South Philly mobsters hung out there.
I was wondering if that area had any Italian influences. Thanks for sharing 👍
Grew up watching my aunts use their table meat grinder. They used it for so many things...even in the 1980's. Fond memories....grinding nuts for cookies and nutbread. That spaghetti recipe seems very homey. It looks delicious.😊😊
The sauce looks very thick, so I start thinking that it would be good on a bun or a piece of toasted bread with some cheese 😊
Years back I worked for a food distributor in North America, the sell by date was 7 days prior to the expire date of the meat product.
The spaghetti sauce my family makes is fairly similar to this. I think I have seen a similar recipe in the Fannie Farmer Cookbook too.They use a relatively small amount of chili powder, which I think enhances the beefy flavor. Will look in the old books to find it again, since it’s an old cookbook recipe too. Don’t know the story of how my grandmother came across it. IIRC, it is described as an American meat sauce.
Oh, I have occasionally run across dried pastas that seem to need a much longer cooking time than the usual few minutes. Not sure of their purpose, but they definitely stand up to prolonged cooking times like the one in this recipe.
❤for the CBC! I see you rocking the gear, my friend.🥃
Amazing how much of a difference an open window with natural light can make a rustic pasta look really delicious.
That whole idea of covering the garlic and onion in bacon before frying sound intriguing. Gotta try that.
Huh.....my mother, from Alberta, made a sauce like this one. There was plenty of onions and garlic with salt, pepper, ground beef, and canned tomatoes. No other seasoning. If she put it over spaghetti we were having "spaghetti". If she put it over macaroni we were having goulash.
My great grandfather lived at 19th and Catherine. Even during Prohibition the census records record him as being a saloon keeper/bar tender.
20-25 minutes…that’s how long my mother used to cook spaghetti in the ‘70s🤣
I got a recipe handed down via via from an Italian family & that contains bacon & grated carrot. It's good.
The natural light looks great!
Can't wait to make this
Wow, this is fantastic. Guess I gotta try it since that's just a few blocks away!
At that time Catherine Street went river to river. Many sections had brownstone row homes and were considered pretty posh neighborhoods.
As an Italian American, i am intrigued by this recipe because of the bacon. I'm actually going to try it. As to the scarcity of spices : what is readily available today was almost unattainable back then. When I was young boy my parents had to grow sweet basil ourselves. You couldn't buy it. We planted it in old tomato cans ( canned plum tomatoes were also hard to find) placed in any sunny spot we could find in Brooklyn . We froze whatever we didn't use and were sure to harvest seeds for next years crop. Though Sunday "gravy" often boasted whatever spices we could garner regular sauce was indeed plain. It's only the bacon that gives me pause,but you probably couldn't get italian sausage back then either.
My Grandmother was from Depression-era South Philadelphia (not Italian or Catherine Street) and she cooked a very similar dish which she called "American style Spaghetti."
Since you said to tell you the story, I'll add to the comment I left below. My grandmother lived on the 700 block. On the corner, was a little corner grocery story owned by her son, my uncle Emmet, who was also my Godfather. There is an art museum on the block, and the rest is residential. The neighborhood is Italian American, and we spent every Sunday with my grandparents as well as all the big holidays. We had some type of pasta every Sunday. We called the tomato sauce "gravy." And, after eating the pasta, we had the meat cooked in the grave and a salad. I do not ever remember the gravy being made with bacon. The pork that was used was usually spare ribs, which they first broiled in the oven and then cooked in the sauce for many hours along with meat balls and brociole.
⚘ Safe travels on your trip and above all .. HAVE FUN. 😊
Love the old cookbook show every Sunday morning! While this recipe doesn’t make claims to be Italian I find it interesting that this is specific to Catharine Street. There’s a locally well known open air market in south Philadelphia called the Italian market which begins at 9th Street and Washington Avenue. It runs north on 9th Street for a few blocks towards Catharine Street. I haven’t been there for a long time, however, I do know it’s not many city blocks from Washington Ave to Catharine St. Out of context the map makes it appear to be many streets away from Washington Ave, but quite a few of these streets are more like alleys. Have a look at street view on Google maps and you’ll see what I mean;-)
I was born and raised in Italy, and I still own my family home there. NO Italian puts oregano in their pasta sauce. Only for Pizzaiola. I know the Italian food has been mostly Americanized, but if you want authentic, no oregano. This recipe is not bad. I have had it before. Thanks for posting.
Oh the interwebs and their opinions!
Thanks Glen for your light hearted and tasty offerings.
I believe that is probably from the section of Philly that my grandparents called Little Italy.
There is a restaurant on the corner of Catherine and 10th called Dante & Luigi.
Oh. YUM! ⭐
Yo Philly!!! Represent!!! South Philly in the house!!!
Looks very good!
Catherine St. in South Philly, is within 1 city block of the Italian Market. At the time, this area would have been one of the largest Italian communities in the country. Also, they would have been able to get fresh mushrooms and other specialized products there from Italy or made by Italian immigrants. I hope that give you a little insight into why Spaghetti from this area would have more influence.
By the way, I grew up two blocks away none of the Noona's taught me how to make pasta dishes this way. Then again what they taught me was more of a 5-8 hour Sunday sauce or gravy, dependent on which you asked. The bacon was probably a concession to lardons for the book and availability throughout the country.
The mushrooms most certainly would not have been from italy. Southeastern PA is the mushroom capitol of the world. They would have been quite local indeed.
Thank you so much for showcasing this recipe. This is the heart of the beautiful Italian culture in South Philly. South Philly home of the Philadelphia Phillies baseball team( who by the way are on a winning streak right now and have the classiest uniforms in baseball) SouthPhilly was and is as Italian as you can and these days along with other wonderful cultures the amazing Italian market is still in South Philadelphia as well as the beautiful italian catholic heritage. Really sppreciate your channel
My dad was born in 1922 and grew up in South Philadelphia, not far from Catharine Street, in the area known for its wonderful Italian Market. Since Catharine Street spanned from the Delaware River to the Schuylkill River (as others have pointed out), I'll bet this recipe is from the large Italian area east of Broad Street. His parents were from the Abruzzi region of Italy but others were from southern Italy and Sicily.
My grandmom made a sauce (never called it gravy, that I noticed, unlike other South Philadelphia Italians) that may have been similar. I don't remember the specifics, unfortunately. I assume the original recipe used Italian cured meat from the Italian Market but the recipe was altered to use bacon, which was available everywhere and was probably cheaper than traditional cured meats.
Thanks for this! Made me wonder more about my grandmom's recipes.
Safe travels, Glen and Julie!
I would definitely try this one!
I used to live one block below Catherine at 12th and Montrose, a couple of blocks away from the Italian Market on 9th. Best pasta I ever had was from Palizzi on 12th. I live in Tennessee now and am enjoying the Philly memories. Thanks for this!
Glen I love your videos. They are the best. I saw the other recipes on that opened page looks great also. This cookbook looks very interesting. Do more of them
Great job. Your are a very interesting man
This reminds me of my husband’s family recipe for Kentucky (Louisville area) chili. Usual chili recipe, but with spaghetti & a little more liquid.
Just once I want to see Glen go for it. A 25 minute pasta boil!
This looks amazing, I will be trying this
I used to work at 4th and Bainbridge and Catherine St is just another street in South Philly. Mostly known for Little Italy. But it’s long street like Market Street
Looks good to me where, whenever it came from. Bacon always makes it better.
Good Sunday morning! ❤
This sauce sounds awesome!
The kind of noodle sold as "spaghetti" has changed over the decades, as well as the preference for the firmer al dente. If you were cooking today's spaghetti to about the same softness as this recipe was getting, it would probably take about 15 minutes.
Ralphs Italian restaurant is on 9th and Catherine and its the oldest Italian restaurant in the country i believe so maybe thats where the recipe is from.
Check the map west of the cilty is a town named kennett square, the mushroom capital of the world pretty sure mushrooms have been available in Philadelphia for a long time.
Heyyyy Catharine Street! The best trick or treating street in the area lol. This sauce is like a quick weeknight version of Sunday sauce or gravy in Philly. I think it's fair to say if you grew up eating Sunday gravy, your family has a quick version like this recipe here. I use meatball mix, most grocery stores in the area have ground veal, pork, and beef in one package. So I use that for my quick sauce.
Looks like it has a great hearty texture too. I may give this a whirl.
Tuesday after work, no no, no, Wednesday is Prince spaghetti night!
😂
In the East End of Boston, per Prince Spaghetti's marketing team.
Ha! Yes! I remember that commercial
Anthony!!
Anthony!!!
I had a chef once tell me that bacon is a culinary cheat code. He is not wrong.
This spaghetti looks delicious. I think we’d really love this recipe. 😊 edited to add: I’m in my mid 50’s, and the heavy metal grinder made frequent appearances in my grandmother and mom’s kitchens. Clamped to the edge of the wooden kitchen table, it was used to grind pork for sausage, ham for ham salad, and at Thanksgiving, the raw cranberries for the cranberry relish.
Used to use the meat grinder to grind up muh Cohogs for stuffed clams!💪🏻
Catharine Street is the heart of the Italian Market.
In San Diego there is an area called Little Italy. When I moved here over 50 years ago, I remember buying pasta called spaghetti that was thicker than what you see today and longer like 18 inches. This needed to be cooked longer then what is called for today on your average package of spaghetti. I still buy my Italian groceries in Little Italy, but I no longer see the thicker longer pastas.
I love San Diego's Little Italy. Reasons not the least of which is the fact that the main run is on India Street and also located on India Street is the Mexican Consulate.
My husband found what he called a rolladex. I called it a recipe box. But it is a ten recipe box with a bunch of hand typed with a type writer index cards with some titled recipes and non titled recipes. Some recipe labeled cards from back of sugar boxes. And somethings dated from 1962. Some point I need to organize them. But a fun trest to find.
I walked part of Christian this morning while on an errand to see if I could smell some Italian Gravy. I got a faint whiff of garlic and a really fragrant Hydrangea tree in the 600 block, but that was it. 😅. I did notice a new Italian Restaurant 'O Sole Mia' on 8th getting ready to open. We could really use another. 🙄
This person was Italian 😂 Let me explain….There is a sauce like this in northern Italy. My nonni was northern and my Nono southern Italian .They always bickered over cooking because my Nonnis sauce was different from Nonos mothers sauce 😂 Her sauce (which my dad also made it there same way)was basic…garlic, onion,and mushrooms fried in butter/olive oil with sugocasa,chopped tomatoes,salt pepper and a splash of olive oil and simmered all day .Then halfway she added her secret which I add every time…a big chunk of butter and a tablespoon of breadcrumbs. On Sunday’s the sauce was served with meat…usually chunks of beef and pork sausage removed from the sauce and served separately .People are always shocked how good the sauce is without herbs and have now taught my four teens to make it the same way.Think I know what I’m making tonight not on Catherine street 😂❤Ty Nonni ❤
Catharine Street is just south of Philadelphia's "Bella Vista" neighborhood, otherwise known as "The Italian Market." I grew up near Philadelphia, I've been to the Italian Market many times, and I've NEVER had sphaghetti made with mushrooms and bacon.
I add peas and corn kernels to my spaghetti. The additional colours & flavours make it very festive. Parmesan cheese too. ;)
True 😍
Catherine St is in the heart of the Italian section of Philly. That is where the Italian Market is located. I believe the Italian Market has been there since the late 1800's. They would have had access to very fresh produce and meats.
Glen this was a fun video to watch! Glad you didn't cook the spaghetti for 25 minutes and was surprised with your take on the flavors LOL.... I would have been spicing it up some!
I've had this before, but i always knew it as "new england spaghetti" since everything but the meat was canned or cured and you needed essentially no fresh ingredients save an onion. It makes me glad to see other people had been eating it too since nobody i talk to now seems to ever have heard of doing it like this.
Hey! Nice to see Philadelphia getting some airtime on your channel. As others have said, it’s likely that this recipe came from the Italian immigrant community around the Italian Market. Catherine Street runs right across the north end. And, don’t sweat getting the street wrong when you looked. Feel free to pop on down from Canada anytime. We have some pretty good food down here (not that the Toronto area is hurting for good restaurants). Cheers!
This recipe would be easy to alter for the Instant Pot, making it even easier as a weeknight meal.
"Steak" of some form was used for speghetti. Round makes sense as it is an inexpensive beef. My dad would either dice it or grind it with my grandpa's grinder, which I still have.
I have family from Pennsylvania (and around Philadelphia). There were many immigrant groups who had settle around Philadelphia and influenced each other so this probably meant it was more "authentic Italian" compared to some other recipes of the time or if it was not known at all.. Also, many old recipes just have the sauce put on the past and not combined or cooked together. It looks good to me
That area was a stopping off point for many ethnic groups that arrived in Philadelphia. The Italians were and are a huge influence in the area. The mushrooms were almost certainly fresh. The markets thrived in the area. I have both Jewish and Italitan friends whose families lived there when they immigrated.
It's not just you, sir. I'll think the same thing when mixing anything with a couple of forks.
😁
Constable Crabtree I didn't know you could cook.
wow! what an impressive "slash!" right at the beginning!
hahah I thought the same
Glen: My grandparents on my mother's side lived on Catherine Street in Philly. The section is known as "South Philly," and it is a section that is heavily populated by Italian-Americans. How about that.
When you grabbed the two forks to mix the sauce into the noodles, I did also think of Caesar salad. It looked funny to me for that reason.
I scrolled past this twice thinking it was a modern recipe from one of the other channels I subscribe to. Lol.
Back in the day you might use marjoram instead of oregano. My family didn't do mushrooms though. Sometimes a bit of bell pepper instead. Philadelphian here.
Gave this a try. It was tasty but imho needed salt at the end. U do need to simmer the round steak bits as it's a bit tough otherwise. The pasta survived the 25 minutes just fine. Did not need to precook the mushrooms. I like oregano so I would add it. Overall i found this dish to be hearty and filling which was probably the whole point.
The greater Philadelphia/SE PA area is a major mushroom-growing region in the US. It is possible that fresh mushrooms were available for at least part of the year.
HI, you mentioned in a few videos that the pasta times have changed. Any way to find out why? Is it the process of how it's made or a change in ingredients?
That would be tasty! I can’t image cooking pasta for 20 minutes, it would be like glue! 😊
More like the spaghetti you get in canned versions. I don’t mind it, but if I am cooking for me, I like the modern version better.
@@rabidsamfan I was thinking the same thing: the bloated, mushy strands that made Chef Boyardee a household name. :) I actually don't mind canned spaghetti once in a while; it reminds me of camping trips as a kid.
My local market is affiliated with a very large Chain Supermarket... which removes their "Sell By" expired meats and quick freezes them, which have already been frozen and thawed once, then sells them at a discounted price to my local affiliate who re-labels them with a NEW "sell by" date and sells them a fresh... then if they don't sell, they re-freeze them and DONATE them, already twice thawed and frozen 3 times, to the local foodbank and I'm sure they take a full write-off as a "donation"...
Wow!
Wow, I work for a grocer, and my husband for another; NEITHER of us has ever seen anything like this. Our stores may freeze meat that is near date to be donated but that's it.
Please do not think all grocers do what the above person posted!
A sell by date and a use by date are 2 different things.
First retailer frozen the meat at the end of the sell by date after already discounting it once.
2nd retailer thawed, put a use by date on and another discount probably on the use by date.
If Glenn hadn't bought it probably would have been refrozen and donated.
Fun fact, freezing and thawing the tough, leaner cuts of beef helps tenderize them.
Nice recipe - will try this for sure, but looking at this cookbook and it is selling for over $500 online. LOL. I think any cookbook you mention gets a huge bump?